Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 small butternut squash, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 1 apple, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add onion and garlic; sauté until softened, about 5 minutes.
- Add carrots, celery, butternut squash, potatoes, and apple; cook for another 5 minutes, stirring occasionally.
- Stir in thyme, rosemary, and cinnamon; cook for 1 minute until fragrant.
- Pour in vegetable broth and diced tomatoes with their juice; bring to a boil.
- Reduce heat to low, cover, and simmer for 30-35 minutes or until vegetables are tender.
- Season with salt and pepper to taste.
- Stir in kale or spinach and cook for an additional 5 minutes until greens are wilted.
- Remove from heat and stir in fresh parsley before serving.
Notes
For a creamier texture, blend a portion of the soup before adding the greens. This soup stores well and flavors deepen after a day, making it perfect for leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg